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I was among the first to make ganache from chocolate and tahini (instead of cream) and invented a recipe in 1999 for a Gourmet magazine cover story. I created a chocolate petits fours for a kosher-style meal where the mixing of meat and dairy was not allowed. This idea is now a hot new trend and lots of chefs are exploiting tahini (sesame seed paste) to the max. Here’s my recipe from Gourmet for Chocolate-Tahini Cups. They are radically simple to make and taste like a sophisticated Chunky bar. A great idea for Valentine’s Day.Chocolate-Tahini Cups1/2 cup dried currants1 cup boiling-hot water8 ounces best quality semi-sweet chocolate (like Valrhona)3-1/2 tablespoons tahini (Middle Eastern sesame seed paste)vegetable cooking spray18 – 1-inch candy papers/linersSoak currants in hot water for 5 minutes. Drain and pat dry with paper towels. Melt chocolate with 3 tablespoon tahini in a metal bowl set over a saucepan of simmering water, stirring until smooth, and stir in currants. Lightly spray liners with cooking spray and spoon chocolate mixture into candy paper liners. Cool 5 minutes. Decorate candies by dipping tip of a skewer or toothpick into remaining 1/2 tablespoon tahini and swirling over tops. Chill until set. Makes 18. Will keep, covered and chilled, for 1 week.

One Response to “Chocolate + Tahini”

I’ve been using this recipe since Gourmet published it so many years ago. Nice to know I can now be considered “ahead of the times.” It is so easy to make that it lessens the mayhem of cooking for the holidays. Thanks for this recipe and many, many others I’ve gotten from your books throughout the years.